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The roots (carrots, parsley, celery) are cleaned, washed, cut and boiled with 3 liters of cold water. When foam forms, it is collected and discarded.
The mushrooms are cleaned of skins and filaments, washed and boiled for 10 minutes in salted water. After this time, strain it and leave it in a strainer to completely drain the water.
Peel an onion and garlic, wash, finely chop and lightly fry in enough oil over low heat.
Choose the parsley leaves, wash, dry and chop finely.
Wash the peppers, clean the stalks and seeds, then cut the julienne and sauté with the other vegetables.
The cabbage is washed and finely chopped, and then it is added to the pan, when hardened, with onion, garlic and peppers.
Wash the tomatoes, peel the seeds, cut them into cubes and put them in the pan, harden them with the other vegetables. Leave the pan on low heat until the vegetables penetrate and slightly reduce the liquid left by the tomato.
When the roots in the pot are almost cooked, add the hardened vegetables, fill with hot water and let the soup simmer until the meatballs are ready.
For meatballs, dab the mushrooms with kitchen towels to absorb excess water, then finely chop in a blender.
To the chopped mushrooms add: salt, pepper, oregano, chopped parsley and finally, flour. Mix the composition well, for homogenization and then form hairs.
Turn off the heat from the stove, put the meatballs in the soup and simmer over low heat until it rises to the surface. Then season the soup with: salt, pepper and thyme and sprinkle with chopped parsley.
Take the pot off the heat, put the lid on, and the soup is served after "resting" for 10 minutes.